The Best Easy Christmas Hot Chocolate Recipe

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Wrap yourself in the cosy warmth of a spiced Christmas hot chocolate, and cast away your Winter blues! A rich and luxurious chocolate drink, paired with classic festive spices. Guaranteed to make you cosy, content and Christmassy! Keep reading for both the saucepan and Velvetiser methods…

Why you’ll love this recipe

The amount of times I’ve cosied up on the sofa with a Christmas hot chocolate on a grey and dreary day is impossible to count on fingers and toes! And I’ve used those many occasions to tweak and perfect the spice balance.

While hot chocolate sticks are a wonderful homemade gift, Christmas hot chocolate is more the kind of drink you treat yourself to after a hard day’s work, or make for loved ones when they come to visit.

This particular recipe can be made in both a saucepan, and a Velvetiser. You’ll find methods for both later in this post. However, if you need please a larger crowd, you might find slow cooker hot chocolate easier.

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

• Milk – I recommend using full fat cows milk for the most rich and creamy results. It will work with virtually any milk though. So plant based alternatives like soya milk and oat milk are absolutely fine.
• Chocolate – I’ve found you get the best results from using Green & Blacks 37% milk chocolate. You need quite a rich chocolate to combat the sweetness of the milk. Quality is key here, you will definitely taste it in the results!
• Cinnamon, Ginger, Nutmeg – Any brands will work great. Just make sure you get the ground varieties, not whole.

Emma’s Top tips

Here are tips you’ll find helpful when making this recipe.

• When measuring out spices, it’s important to use proper measuring spoons (not just a teaspoon). Accuracy ensures the perfect balance and flavour.
• Use whole (full fat) cows milk for the most rich and creamy Christmas hot chocolate.
• Making it in a Velvetiser? It’s really important to chop the chocolate as finely as you possibly can. Otherwise it may not fully melt and could even cause damage to the machine long term.
• Even if making in a Velvetiser, I recommend giving your Christmas hot chocolate a good stir before drinking. Just to make sure the spices are blended through and don’t settle at the bottom.
• I can’t stress enough how important using a good quality chocolate is. You will really taste it in the end results.
• Don’t use milk chocolate that is less than 37% cocoa solids. Your festive hot chocolate will be far too sweet.

Timings

This easy Christmas hot chocolate recipe is designed to be made as and when you want a mug. However, you can speed up the prep by finely chopping the chocolate, and making the spice mix in advance.

Then all you have to do is measure out 220ml (3/4 Cup + 1/8 Cup) of milk, 35g (1.23 oz) of chocolate and 1/4 tsp of the spice mix. Heat, melt and enjoy. Easy peasy!

Christmas Hot Chocolate – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here is what you will need to make 1 mug. (Easily multiplied.)

Christmas spice mix

This makes enough for about 8-10 mugs of Christmas hot chocolate.

• 2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg

Hot chocolate

• 35g (1.23 oz) Green and Blacks 37% Milk Chocolate
• 220ml (3/4 Cup + 1/8 Cup) Whole/Full Fat Milk
• 1/4 tsp Christmas Spice Mix *

*Use a level 1/4 tsp for a subtle flavour or a heaped 1/4 tsp for a stronger flavour

Essential equipment

• Small Pot
• Chopping Board
• Sharp Knife
• Velvetiser or Saucepan and Whisk

Instructions

First, mix all the spices together in a small pot (2 tsp Cinnamon, 1/4 tsp Ginger, 1/4 tsp Nutmeg) to make the Christmas spice mix, and set to one side.

Next, chop the chocolate (35g | 1.23oz) as finely as you possibly can. (This is especially important if you are using a Velvetiser.)

Add the chopped chocolate, along with the milk (220ml | 3/4 Cup + 1/8 Cup) and Christmas spice mix (level 1/4 tsp for a subtle flavour | heaped 1/4 tsp for a stronger flavour) to your Velvetiser.

Then pop the lid on, press the start button and wait for the magic to happen…

If you don’t have a Velvetiser, simply melt everything together over a low heat in a saucepan instead. Make sure you stir frequently, to prevent the chocolate from catching and burning on the bottom.

How to store Christmas hot chocolate

You can’t really store Christmas hot chocolate once it’s made, but you can make it quicker and easier for yourself. Finely chop the chocolate, and make the spice mix in advance. Store them both in separate airtight containers at room temperature. Then all you have to do is measure and make!

FAQs

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Easy Christmas Hot Chocolate Recipe

Yield: 1

Prep Time: 5 minutes

Cook Time: 2 minutes 30 seconds

Total Time: 7 minutes 30 seconds

Wrap yourself in the cosy warmth of a spiced Christmas hot chocolate, and cast away your Winter blues! (Saucepan AND Velvetiser methods)

Print

Ingredients

For the Christmas Spice Mix *

• 2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg

For the Christmas Hot Chocolate

• 35g (1.23 oz) Green and Blacks 37% Milk Chocolate
• 220ml (3/4 Cup + 1/8 Cup) Whole/Full Fat Milk
• 1/4 tsp Christmas Spice Mix #

Essential Equipment

• Small Pot
• Chopping Board
• Sharp Knife
• Velvetiser or Saucepan and Whisk

Instructions

1. Mix the cinnamon, ginger and nutmeg in a small pot. Set aside until needed. Then chop the milk chocolate as finely as you can.
2. Add the milk, chopped chocolate and Christmas spice to your Velvetiser. Switch it on, wait then enjoy!
3. Alternatively, you can melt it over a low heat in a saucepan instead. Whisk frequently to ensure the chocolate doesn't burn on the bottom of the pan.

Notes

* this will make enough for 8-10 mugs of Christmas hot chocolate

# use a level 1/4 tsp for a subtle flavour | use a heaped 1/4 tsp for a stronger flavour

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Tips

• Stir well before drinking for best results. (This prevents the spices settling at the bottom.)

• When measuring out spices, it’s important to use proper measuring spoons (not just a teaspoon). Accuracy ensures the perfect balance and flavour.
• Use whole (full fat) cows milk for the most rich and creamy Christmas hot chocolate.
• Making it in a Velvetiser? It’s really important to chop the chocolate as finely as you possibly can. Otherwise it may not fully melt and could even cause damage to the machine long term.
• Even if making in a Velvetiser, I recommend giving your Christmas hot chocolate a good stir before drinking. Just to make sure the spices are blended through and don’t settle at the bottom.
• I can’t stress enough how important using a good quality chocolate is. You will really taste it in the end results.
• Don’t use milk chocolate that is less than 37% cocoa solids. Your festive hot chocolate will be far too sweet.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  Joseph Joseph Chopping Board Set
• 
  Stellar Saucepan Set, Silver, 3-Piece

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 134mgCarbohydrates: 32gFiber: 1gSugar: 30gProtein: 10g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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I want to see YOUR creations!

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Other tasty drink recipes

• Chocolate orange hot chocolate
• Non alcoholic Christmas punch
• Baileys hot chocolate
• White hot chocolate

Emma Mason

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.